I bake a cake today. I used about 250 grams of each item and used a 8-inch round cake tin. You can find the butter cake recipe over here.
I pour the batter into the 8-inch cake tin and leave some behind because I do not want the batter to be more than half the height of the cake tin.
This is the first cake which does not crack at the top. It has nice golden brown. I bake the cake at 180 deg. celcius for about 40-50 minutes.
The cake rise up just nice without being too ‘high’.
Meanwhile, I have a small portion left over in the mixing bowl. Normally, I will bake the balance in paper cups to make cupcakes. However, I didn’t do that. Instead, I used a very small tin about 4-inch in diameter and pour the rest of the batter inside. My little boy call it the ‘mama cake’ and the ‘baby cake’.
This is what happened when you put too much batter into a cake tin. The cake will rise and eventually cracked into an ugly eruption.
It won’t cook within the time limit. The sides will be browned while the middle portion is still wet and unbaked. By the time the middle portion is fully cooked, the cake will be too dry.
So, never put the batter more than half the height of your baking tin if you aim to get a lovely, even surface cake. And if you ended up with such surface, you can always hide it with some icing sugar, butter cream or some fruits.
Then again, certain cupcakes look nice with these sort of patterns of cracked surface. I have watched one cook show where they purposely allow the batter to overflow out of the muffin tin and they call it ‘the tongue’ as the overflow batter looks like tongues.
I have more tips on avoiding lousy cakes in my marble cake recipe post.